Donna Hay recipe: Zucchini 3-cheese revioli with baked tomato sauce

Sunny days mean more time outdoors and less time in the kitchen. Donna Hay shows us how it's done...

For the baked tomato sauce:
750g cherry tomatoes
2 tablespoons extra virgin olive oil
6 small sprigs of thyme
½ cup (125ml) chicken or vegetable stock
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup
Sea salt and cracked black pepper

For the zucchini 3-cheese ravioli:
6 zucchini (courgettes), thinly sliced on a mandoline
1½ cups (360g) fresh ricotta
150g soft goat’s cheese
½ cup (40g) finely grated parmesan, plus extra to serve
2 tablespoons chopped chives
Sea salt and cracked black pepper

Extra virgin olive oil, for brushing
Basil leaves, to serve

1. Preheat oven to 200°C.
2. To make the baked tomato sauce, make a small cut into each tomato, squeeze out and discard seeds. Place tomatoes into a large baking dish with the oil, thyme, stock, vinegar, maple syrup, salt and pepper and bake for 20 minutes or until soft.
3. To make the zucchini 3-cheese ravioli, place ricotta, parmesan, goat’s cheese, chives, salt and pepper into a bowl and mix to combine. On a board, lay 4 slices of zucchini so they're overlapping each other in the centre (it will look like a star). Place a heaped tablespoon of cheese mixture in the centre of each, then fold zucchini over to enclose the filling. Turn the ravioli over so the zucchini ends are underneath. Repeat with all the remaining zucchini and cheese mixture.
4. Place the zucchini ravioli on top of hot tomato sauce. Brush with oil and bake for 20 minutes or until the edges of the zucchini are lightly golden. Serve scattered with grated parmesan and the basil leaves.

Bursting with quick-fix one-pan dinners, fast freezer-ready dishes and amazingly good, almost-healthy sweets, Everyday Fresh is the recipe book you'll want in your life every day! Recipe extracts from Everyday Fresh by Donna Hay, RRP$50, HarperCollins.

Photography: Con Poulos; Recipes and styling: Donna Hay